The midland journal. (Rising Sun, Md.) 1885-1947, 1887-11-18
Ladies' Department.
Odd Savings.

YOU can pour in at the bung hole?
Certain it is that the little leaks,
which women ought to stop, too Oft
On lose a ruinous proportion of a
mans earnings Ignorance is at the
lotion of vast amount of human
misfortune, and it. is ignorance Of
domestic economy that is the real
trouble in nine cases out of ten,
here; housekeeping is pronounced
stoo expensive" If woman's nat
ural rights, as most of US believe, to
dispense, in home-making, the chief
part of the returns of mans labor, it
ought to be matter Of honor and
pride with her, at not penny is
lost Contrariwise, she, with her
skilled labor, should add indefinitely
to its purchasing power.
The cooks share in the economy
or the wastefulness of the household
is apt TO be a large one. Cooked
food is thrown away, in a vast num-
Der Of American families, in On anti
ties that would represent in money
value, a most encouraging annual
deposit in the Savings Bank. If
wives would only set themselves ser.
iously to stop this one leak, they
might in many cases, save the family
credit.
BEEFsTEAK REMNANTS the av.
erage American family has stand
aid meat-dish it is probably good
steak. 1t is served and eaten every
day in innumerable families, and in
most of them a considerable portion
Of it is wasted. What shall we do
with the remnants? The bones of
porter-house steak ought always to
go into the soup kettle There is no
better material for soup, and where
this meat is habitually bought, it
VII furnish. with very little addition
sufficient stock for the family. There
is "a great gulf fixed between din.
ner table supplied with soup and
one without it, but 1T is not the ex-
pense which stands in the way. A
very small piece of cold steak will
$ make, with three eggs, a meat ONE
lette, which will be sufficient
for tour persons. The meat must be
c: refully trimmed of all stringy por-
tions and chopped very fine. Crumb
q slice Of bread without the crust in.
t. teacup and fill it up with milk.
B lat the yelks and whites OF the
es gs separately. add to the yelks
the soaked crumbs, then the whites,
season the meat we'll with salt and
pepper put a piece of good butter
the size of a large nut in the frying
pan, pour IN the omelelte when hot,
and wheE it has set strew the meat
over it. Leave it for one minute to
become hot. then fold the Omelette
over and serve quickly. In many
families it will be preferred, as u
breakfast dish, to an entire FRESH
steak, or it may serve as an appetis-
inm hot dish at tea. Bits of rare
st. ak may be cut in neat strips and
warmed up acceptably. but it must
be done very quickly. Make brown
gravy with stock, if possible, and
little Drowned -four (though a bit of
butter in hot frying-pan, cup of
milk and water and a spo onful of
-four will answer); when the gravy
is smooth and well cooked, season to
taste and add the meat. Set It back
Where it will boil for three or four
minutes, then pour over buttered
toast. and serve. All warmed up
meats should be prepared at the last
moment, as they lose more by wait
ing when freshly cooked. Finely
minced beefsteak, mixed with half
the quantity of fine bread crumbs,
and an egg to each pint of the mix
tue, may be Drowned in loaf form or
made into balls and fried in hot fat
If too dry, little stock or gravy or
cream may be added, and care should
be taken in seasoning. Cold minced
beefsteak is excellent with salad;
go good that in one family with
which am familiar, it is common
practice in summer to cook beef
steak after breakfast for the salad
which makes an important feature of
fho dinnar T,arUe Tomatoes SLIGHTLY